Triple Mature Cheddar Tart topped with Ballymaloe Red Onion Relish
- Cooking Time: 1 hour
- Serves: 6/8
- Allergens: eggs, milk
This tart is a great reflection of our terrific Irish Farmhouse Cheeses that we have become so well known for. It is delicious hot, warm, room temperature, or even cold. The flavours are so savoury, and are truly amplified thanks to a delicious layer of Ballymaloe Red Onion Relish.
- For the pastry:
- 125g unsalted butter (cold and cubed)
- 1 tsp xanthan gum
- 1 large egg yolk
- Quiche filling:
- 1 tsp (1 American tablespoon + 1 teaspoon) olive oil
- 110g (4oz) Coolattin Cheddar (grated)
- 110g (4oz) Coolea Cheese (grated)
- 110g (4oz) Smoked Gubbeen (grated)
- 100g (4oz) chopped onions
- 3 eggs and 2 egg yolks
- 300ml (1/2 pint / 1 1/4 cups) double cream
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- Quarter tsp of fresh thyme leaves (extra for garnish)
- Salt and freshly ground black pepper
- eggs, milk
- For the pastry: In a large bowl, rub the butter and flour together using your hands until it resembles coarse breadcrumbs. Stir in the xanthan gum and a large pinch of salt.
- In a small bowl, combine the egg yolk and 1 tbsp of cold water. Add the egg mixture to the flour and, using a fork, stir to combine until it starts to come together. If still a bit crumbly, add a drop more cold water, a tsp at a time. Bring together into a ball, using your hands and pop into a covered bowl. Place into the fridge to chill for at least 30 minutes.
- When the pastry has chilled, roll between two sheets of greaseproof paper to the thickness of a €2 coin. Remove the top sheet of paper and carefully flip into the tart tin, with the remaining greaseproof paper facing up so it is easier to handle and place into the tin. Remove the remaining paper and reuse at the next opportuinity.
- Press the pastry into the base and sides of the tin. It may crumble, but you can patch up any holes with the remaining pastry. Strengthen the sides and trim any excess pastry. Carefully place the lined tin into the fridge to rest for 30 minutes to firm up.
- Heat the oven to 180°C/160°C fan/gas 4. Scrunch up one of the reserved sheets of greaseproof and carefully press into the pastry. Fill with baking beans, making sure they go up the sides as well so the pastry doesn't drop. Pop into the bottom shelf and blind bake for 20 minutes until the edges are starting to turn golden and the base is set.
- Remove the baking beans and greaseproof paper. Beat an egg and egg wash the base of the tart tin but only go halfway up the edges and bake for a further 5-10 minutes until the base feels dry and looks golden. Remove to a wire rack to cool slightly as you prepare the filling.
- For the filling: Add the chopped onions to a small saucepan and sweat gently on a low heat in a little oil for 10 minutes (keep covered)
- Meanwhile, whisk the eggs in a medium-sized bowl, add the cream, herbs, 3 farmhouse cheeses and the cooled onions. Mix well and add seasoning. Fry off a little spoonful in a frying pan so you can check the seasoning. If necessary, correct the seasoning.
- Pour the filling into the cooked pastry base and return to the oven for 30–40 minutes or until the centre has just set.
- Once it has cooled slightly, top with a jar of Ballymaloe Red Onion Relish and sprinkle some fresh thyme leaves on top. Serve warm with a green salad and a side of Ballymaloe Original Relish.